Rouladen
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 35 mins
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Servings
6 (1 rouladen) servings
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Calories
177 kcal
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Course
Main Course
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Cuisine
German
Rouladen
Description
The Rouladen recipe begins with thinly sliced beef round roast or flank steak, which is pounded thin if needed. Each slice is spread with brown mustard, layered with a bacon strip, sliced onion, and optionally a dill pickle spear, then rolled tightly and secured with twine. The beef rolls are browned in butter to seal in flavor, then removed while the pan sautés remaining onions, garlic, leeks, carrots, and celery.
Red wine and beef broth deglaze the pan, incorporating tomato paste, bay leaf, and seasoning to build a savory gravy. The rouladen rolls are returned to simmer in this fragrant sauce until tender. Cornstarch slurry thickens the finish, and fresh parsley is added for color.
This dish pairs well with potatoes, spaetzle, or red cabbage, making a traditional German meal. The layers of mustard, bacon, and pickles inside the tender beef create a balance of sharpness, salt, and smokiness, complemented by the rich, wine-infused sauce.
For purchasing, ask the butcher to thinly slice flank steak if not pre-packaged; hanger or skirt steak are good substitutes. Use dry red wine like Cabernet Sauvignon or Pinot Noir, or substitute extra broth for an alcohol-free version. Make ahead to enhance flavor, storing leftovers refrigerated up to 4 days or freezing cooked rouladen up to 2 months before reheating thoroughly before serving.
Ingredients
For the rouladen:
- 1 to 1 1/4 pounds beef round roast sliced into 6 steaks or thinly-sliced flank steak
- 3 tablespoons brown mustard or yellow mustard
- 6 lices Bacon
- 1 yellow onion thinly sliced, plus more if desired, divided
- 6 dill pickles optional, spears
- salt freshly ground
- black pepper freshly ground
For the gravy:
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 clove garlic chopped
- 1 small leek white parts only, rinsed, and chopped
- 1 large carrot peeled and diced
- 1 large celery diced, rib
- 1 cup red wine such as pinot noir or cabernet, dry
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon granulated sugar
- salt freshly ground
- black pepper freshly ground
- 3 tablespoons cornstarch
- 3 tablespoons water
- parsley finely chopped, for garnish, fresh
Instructions
- On a cutting board lined with plastic wrap or parchment paper, lay out beef slices in a single layer. Cover with a sheet of plastic wrap, and gently pound slices using a meat tenderizer.
- Spread a thin layer of brown mustard over each slice, about 1 1/2 teaspoons each. Lay one bacon slice over each slice of beef, trimming if necessary. Top each with a small amount of the sliced onions and sprinkle with salt and freshly ground back pepper. Top with a pickle spear, if using.
- Roll each rouladen jelly-roll style, and secure with twine.
- In a large Dutch oven or heavy-bottomed saucepan, heat butter over medium-high heat. Brown each roll, about 2 to 3 minutes per side. Remove rouladen, set on a plate, and cover to keep warm. Add remaining onions, garlic, leeks, carrots, celery to pot and saute until the onions start to become translucent, about 5 minutes.
- Add red wine to Dutch oven, deglaze pan making sure to scrape up any brown bits. Stir in beef broth, tomato paste, bay leaf, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Return rouladen to pan, cover, reduce heat and simmer until fork-tender, about 60 to 90 minutes.
- Remove rouladen from pot, set aside. Increase heat to medium-high and bring broth to a boil. In a small bowl, combine cornstarch with water to make a slurry. Add cornstarch slurry to the boiling broth while whisking until it reaches the desired thickness. Remove bay leaf and season to taste with salt and pepper.
- Remove twine from rouladen. Garnish with chopped fresh parsley. Serve over mashed potatoes topped with gravy, if desired.
Notes
- Request thinly sliced flank steak from your butcher to reduce pounding, or substitute hanger or skirt steak.
- Choose brown or yellow mustard according to preference; homemade or store-bought both work well.
- Use regular bacon strips; avoid flavored types like maple or apple for best balance.
- Dill pickle spears are optional but add a distinctive tang and texture to the filling.
- Dry red wines such as Cabernet Sauvignon, Pinot Noir, or Merlot are recommended; for non-alcoholic versions, use additional beef broth instead of wine.
- This recipe yields six servings, ideal for a family meal or small gathering.
- Leftovers keep refrigerated for up to 4 days and improve after resting a day or two to let flavors blend.
- Rouladen can be cooked in advance, cooled completely, and frozen for up to 2 months. Thaw overnight and reheat to an internal temperature of 165°F before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1 rouladen) servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 1056mg | 44% |
| Potassium | 304mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2478IU | 50% |
| Vitamin C | 7mg | 8% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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